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Eggplant Parmesan
A meal featuring a vegetable on center stage doesn’t have to be only for vegetarians. Get a simple but healthy veggie fix with this dish.
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Ingredients
▢
2
eggplants
halved lengthwise
▢
½
cup
egg whites
▢
1
cup
breadcrumbs
▢
¼
cup
parmesan cheese
grated
▢
2
tablespoons
dry basil
▢
½
cup
parmesan cheese
shredded
▢
16
ounce jar
tomato sauce
Instructions
Dip the eggplant in the egg whites, coating it well.
Mix the breadcrumbs, grated parmesan, and basil in a bowl.
Place the eggplant in the bowl, turning it to ensure even coverage of breading.
Spray the inner dish of the slow cooker with a nonstick spray, then place the breaded eggplant in the bottom.
Sprinkle the shredded parmesan cheese over the eggplant, then drench everything with the tomato sauce.
Cook on low for five hours.
Notes / Tips / Wine Advice:
Place the Eggplant Parmesan over pasta cooked with butter for a complete meal.
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Course
Cheese
/
Crockpot / Slow cooker
/
Vegetables
Cuisine
Italian
Diets
Vegetarian